Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

Salt was in general use long before history, as we know it, began to be recorded. Some 2,700 years B.C.—about 4,700 years ago—there was published in China the Peng-Tzao-Kan-Mu, probably the earliest known treatise on pharmacology. A major portion of this writing was devoted to a discussion of more than 40 kinds of salt, including descriptions of two methods of extracting salt and putting it in usable form that are amazingly similar to processes used today. Chinese folklore recounts the discovery of salt. Salt production has been important in China for two millennia or more. And the Chinese, like many other governments over time, realizing that everyone needed to consume salt, made salt taxes a major revenue source. Nomads spreading westward were known to carry salt. Egyptian art from as long ago as 1450 B.C. records salt-making.